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Teresa's Recipes • Carne a La Llanera

Carne a La Llanera - Carne a la Llanera, also affectionately known as Mamona, is a mouthwatering traditional dish hailing from the picturesque Los Llanos region of Colombi

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Carne a La Llanera

Carne a la Llanera, also affectionately known as Mamona, is a mouthwatering traditional dish hailing from the picturesque Los Llanos region of Colombia. This beloved barbecue recipe showcases succulent pieces of veal marinated in a zesty blend of herbs and spices, then slow-cooked over an open fire, resulting in tender, smoky meat that is bursting with flavor. This dish is a true celebration of Colombian culture, often enjoyed during festive gatherings and family reunions, bringing people together around the grill to share delicious food and cherished memories.

Serves 6-8 🍷 Wine Pairings 🥗 Side Dishes

Ingredients

Veal
4 pounds, cut into large pieces
Beer
1 cup
Garlic
4 cloves, minced
Onions
2 medium, chopped
Scallions
1/2 cup, chopped
Coriander
1/4 cup, chopped (fresh or dried)
Salt
1 tablespoon
Olive oil
2 tablespoons (for grilling)

Instructions

  1. Begin by cleaning the veal and cutting it into large, manageable pieces.
  2. In a large mixing bowl, prepare the marinade by combining the beer, minced garlic, chopped onions, scallions, coriander, and salt. Mix thoroughly to ensure even distribution of flavors.
  3. Place the veal pieces in the marinade, making sure they are well-coated. Cover and let the meat marinate in the refrigerator for at least 2 hours, or overnight for enhanced flavor.
  4. Prepare your grill, ensuring it's set up for low heat cooking. If using charcoal, allow it to burn down until the coals are glowing and covered in ash.
  5. Remove the veal from the marinade, reserving the marinade for basting. Brush the grill grates with olive oil to prevent sticking.
  6. Place the veal on the grill and cook over low heat for about 3 hours, turning the meat every 30 minutes. Use the reserved marinade to baste the meat and keep it moist.
  7. Once the veal is cooked through and has developed a beautiful smoky crust, remove it from the grill. Allow it to rest for 10-15 minutes before slicing and serving.

Tips

  • 💡 For a spicy kick, consider adding chopped jalapeños or a pinch of red pepper flakes to the marinade.
  • 💡 Serve with traditional Colombian sides such as arepas, avocado slices, or a fresh salad to complement the rich flavors of the carne.
  • 💡 If you don't have access to an open fire, this recipe can be adapted for a gas grill or oven, though the smoky flavor may be less pronounced.

Dietary Information

Servings: 6-8 Dish Type: Main Course Prep Time: 15 minutes Marinate Time: 2 hours Cook Time: 3 hours Calories: 450 Fat: 22g Carbs: 5g Protein: 56g Sodium: 800mg Sugar: 1g

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